Berry tartlets with jumbleberry jam



30 min


50 min


24 tarts

* PLUS 1 1/2 hours chilling
Berry tartlets with jumbleberry jam

Say hello to delicious small-batch preserves that take just minutes to make! Our jumbleberry jam makes perfectly delicious bite-sized tartlets for an after-dinner treat


  • 2 cups all-purpose flour
  • 1 cup cold unsalted butter , cubed
  • 1/2 tsp salt
  • 1/2 260-g pkg cream cheese , at room temperature
  • 1 egg , divided
  • 1 1/2 cups jumbleberry jam
  • coarse sugar , optional


  • WHIRL flour, butter and salt in a food processor until coarse crumbs form. Add cream cheese and egg yolk. Pulse just until dough starts to form a ball. Divide dough into 2 portions. Shape each into a flat disc, then cover with plastic wrap. Refrigerate until firm, about 1 1/2 hours.
  • PREHEAT oven to 375F. On a lightly floured surface, roll each portion of dough into a 12 × 12-in. square, about 1/4 in. thick. Cut into 24 3-in. circles. Gently push rounds into a 24-cup mini- muffin pan, pressing along the bottom, then up the sides until pastry is slightly over the rim. Gather and re-roll dough scraps to 1/4 in. thick. Cut into 1-in. stars (or other shapes) using a cutter.
  • FILL each dough cup with 2 tsp jam. Lay star cut-outs on jam. Brush edges and stars with reserved egg white, then sprinkle with coarse sugar.
  • BAKE in centre of oven until tops are brown, 25 to 30 min. Let stand 10 min, then remove tarts from pan.

Nutrition (per tart)

  • Calories
  • 146,
  • Protein
  • 3 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 10 g,
  • Fibre
  • 2 g,
  • Sodium
  • 75 mg.

Prep tip: Use 2 regular muffin pans instead, pressing dough rounds about halfway up sides of each cup.